Instructions

Blanch the beans in salted water for 4 to 5 minutes.

In a food processor, puree the edamame, tahini, lemon zest and juice, garlic, ginger, salt, until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, stir in the parsley and drizzle with extra virgin olive oil.

Serve with the vegetables or pita, or refrigerate, covered, up to 1 day.